GM Food Comparison For Version 2 Version 3 Is Available 1681391063

IFS Global Markets
Food v2 and v3
Checklists Comparison
APRIL 2023 ENGLISH

Contact details of the IFS Offices
GERMANY FRANCE
IFS Office Berlin IFS Office Paris
Am Weidendamm 1A 14 rue de Bassano
DE - 10117 Berlin FR - 75016 Paris
Phone: +49 (0)30726105374 Phone: +33 140761723
Email: info@ifs-certification.com Email: ifs-paris@ifs-certification.com
SPAIN
ITALY
IFS Representative Beatriz Torres Carrió
IFS Office Milan
Phone: +34 610306047
Federdistribuzione
Email: torres@ifs-certification.com
Via Albricci 8
IT - 20122 Milan HUNGARY
Phone: +39 0289075150 IFS Representative József Surányi
Email: ifs-milano@ifs-certification.com Phone: +36 307157595
Email: suranyi@lexodus.hu
POLAND | CENTRAL EAST EUROPE TÜRKIYE
IFS Representative CEE Marek Marzec IFS Representative Ezgi Dedebas Ugur
IFS Representative Poland Beata Studzińska-Marciniak Phone: +90 5459637458
ul. Serwituty 25 Email: ifs-turkiye@ifs-certification.com
PL - 02-233 Warsaw
Phone: +48 888787440 ROMANIA
Email: ifs-poland@ifs-certification.com IFS Representative Ionut Nache
Phone: +40 722517971
CZECH REPUBLIC Email: ionut.nache@inaq.ro
IFS Representative Miroslav Šuška
LATIN AMERICA
Phone: +420 603893590
IFS Office Chile
Email: msuska@qualifood.cz
Av. Apoquindo 4700, Piso 12,
CL - Las Condes, Santiago
BRAZIL
Phone: +56 954516766
IFS Office Brazil
Email: chile@ifs-certification.com
Rua Antônio João 800
BR - 79200-000 Aquidauana / MS Brazil ASIA
Phone: +55 67981514560 IFS Office Asia
Email: cnowak@ifs-certification.com IQC (Shanghai) Co., Ltd.
Man Po International Business Center Rm 205,
NORTH AMERICA No. 660, Xinhua Road, Changning District,
IFS Representative Pius Gasser CN - 200052 Shanghai
Phone: +1 4165642865 Phone: +86 18019989451
Email: gasser@ifs-certification.com Email: china@ifs-certification.com
asia@ifs-certification.com
IFS Global Markets Food
v2 and v3 Checklists Comparison
APRIL 2023
ENGLISH
1 Initial remarks
The IFS Global Markets Food version 3 Checklist reflects a different structure when compared to
the IFS Global Markets Food version 2 Checklist while maintaining the respective nature of the
protocol as a stepwise development program.
The following points summarize the overall changes applied to the checklist, thus facilitating the
understanding of the comparison throughout this document and the respective relevant addi-
tional explanation/information:
• Alignment with the structure of the IFS Food Standard and the IFS Product and Process
Approach.
• Coherent wording for easy comprehensibility with relevant elements being specifically
addressed.
• Adaptation to new existing regulations and applicable food safety and product quality
standards.
• Essential and implied/ inherent elements of food safety and quality processes have been
made explicit or were newly added to the requirement to convey objectiveness and
consistency.
• Relevant elements from the guidance document have been transferred to the requirement.
• Requirement levels adapted or split, when applicable, to fit with the individual level.
• Introduction of 15 new requirements which address compliance with legal requirements and
essential fundamental topics.
• Risk-based implementation and further detailed documentation specified in intermediate
level requirements.
Note: completely new requirements, specific relevant newly added elements to the requirements and
consideration based on level (e.g., requirement divided or moved in between levels; risk-based imple-
mentation or more comprehensive documentation level required in intermediate level; etc.) are high-
lighted through the document.
2 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

2 IFS Global Markets Food v3 Checklist compared
with IFS Global Markets Food v2 Checklist
IFS Global Markets Food Comparison

Level
Req. version 2 reference (relevant additional

version 3 Requirement
requirement(s) explanation/information)
1 Governance and commitment
Corporate structure and
1.1
management responsibility
Implied in several require-
ments in version 2, such
as:
B.A 1.5 Are changes to all

specifications clearly
communicated both
internally and externally?
Is the communication
Requirement specified to
All relevant information process regulated and
convey the essential imple-
related to food safety, product known?
mentation of consistent food
quality and legality shall be
Basic
1.1.1 safety and quality manage-

communicated effectively and B.A 3 Incident
ment practices and also
in a timely manner to the management.
introductory elements of
relevant personnel.
food safety culture.
B.A 6 Management
responsibility.
B.A 13.2 Are changes of

existing contractual
agreements documented
and communicated
between the contract
partners?
B.A 6.1 Is there evidence
that management is
The senior management shall
committed to provide the Food safety and quality
provide sufficient and appro-
resources to implement program now referred to as
Basic
1.1.2 priate resources to meet the

and comply with their product and process
product and process
food safety and quality requirements.
requirements.
program including
customer requirements?
COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 3

Level IFS Global Markets Food
The senior management (or
designated authorized person)
shall ensure that the certifica-
tion body / assessment service
provider is informed of any
changes that may affect the
company’s ability to conform
with the assessment require-
ments. This shall include at a
minimum of the following:
• any legal entity name
change
• any production site
Certification body and assess-
location change.
ment service provider notifica-
*1.1.3 tion was already addressed in
Basic
For the following specific

NEW Part 1 and becomes a new
situations:
specific requirement in
• any product recall
version 3.
• any product recall and/or
withdrawal decided by
authorities for food safety
and/or food fraud reasons
• any visit from authorities
which has resulted in
mandatory action
connected to food safety
and/or food fraud
the certification body / assess-
ment service provider shall be
informed within three (3)
working days.
I.A 6.3 Are documented,
clearly defined responsi-
bilities regarding product
safety, quality, and
legality available and
Intermediate
communicated to staff?
ensure that employees are
1.1.4 aware of their responsibilities
I.A 6.4 Are employees
related to food safety and
with influence on product
product quality.
requirements aware of
their responsibilities, and
are they able to demon-
strate their understanding
of their responsibilities?

Level
Added: The department
responsible for food safety
The department responsible and quality management or
for food safety and quality the responsible person shall
management or the respon- have a reporting relationship
Intermediate
sible person shall have a I.A 6.2 Is an up-to-date to the senior management.
reporting relationship to the organizational chart
1.1.5
senior management. An outlining the business’ This conveys the essential
organisational chart, showing structure available? implementation of a
the structure of the company, consistent food safety and
shall be documented and quality management
maintained. practices and to introductory
elements of food safety
culture.

Inherent in several
requirements in version 2,
such as:

safety, quality and legality
available and communi-
cated to staff?

with influence on product Requirement specified to
requirements aware of convey the essential imple-
Intermediate
ensure that all processes

their responsibilities, and mentation of consistent food
(documented and undocu-
1.1.6 are they able to demon- safety and quality manage-
mented) are known by the
strate their understanding ment practices and also
relevant personnel and are
of their responsibilities? introductory elements of
applied consistently.
food safety culture.
I.A 10.1 Are detailed
procedures developed
and effectively
implemented for all
processes and operations
that affect
food safety, quality and
legality?
I.A 10.2 Are procedures

clearly communicated to
relevant people?
maintain a process to ensure
that the company is kept New requirement introduced
informed of all relevant legis- to convey consistency of food
Intermediate
lation, scientific and technical safety and quality manage-

1.1.7
developments, industry codes ment practices as essential
NEW
of practice, food safety and implementation and to
product quality issues, and introductory elements of food
that they are aware of factors safety culture.
that can influence food
defence and food fraud risks.

Level
Based on the nature and size
of the food business, senior
management shall commit to New requirement introduced
and support elements of food through baseline elements of
safety culture implementation food safety management and
and maintenance by means of: food safety culture, aligned to
• commitment and the introduction of European
Intermediate
engagement legal background.

1.1.8 • awareness to food safety
NEW management Note: elements of food safety
• open and clear culture are already inherent to
communication IFS Global Markets programs,
• provision of sufficient which become clearer, more
resources detailed, and aligned to the
nature of the program in
Local food safety culture version 3.
regulations shall also be
complied with.
Food safety and quality
2
management
2.1 Quality management
2.1.1 Document management
A procedure shall be docu-
mented, implemented and
maintained to control I.A 7.1 Is a written docu-
documents and their amend- mentation procedure in
Authenticity and customer
ments. All documents which place and effectively
requirements are explicit in
implemented?
Intermediate
are necessary for compliance the requirement to compre-

with food safety, product hensively encompass
2.1.1.1 I.A 10.1 Are detailed
quality, legality, authenticity product compliance.
and customer requirements procedures developed
shall be available in their latest and effectively imple-
Added: Tracking of amend-
version. Any amendments to mented for all processes
ments more oriented to
documents, critical to those and operations that affect
critical changes in food
requirements, shall be food safety, quality and
safety, product quality,
recorded. legality?
legality, authenticity, and
All documents shall be legible, I.A 10.2 Are procedures customer requirements.
Intermediate
unambiguous and compre- clearly communicated to

2.1.1.2 hensive. They shall be available relevant people?
to the relevant personnel at all
times.

Records and documented
2.1.2
information
Records and documented
information shall be legible,
properly completed and B.A 7.1 Are records
genuine. They shall be main- available to support the
Essential detailed elements
tained in a way that subse- compliance of the
explicit to the requirement
quent revision or amendment business with the food
(e.g., subsequent
Basic
2.1.2.1 is prohibited. If records are safety and quality system

amendment prohibition;
documented electronically, a which includes all regula-
electronically documented
process shall be maintained to tory, customer and food
records; etc.).
ensure that only authorised safety requirements that
personnel have access to apply?
create or amend those records
(e.g., password protection).
All records and documented
information shall be kept in
accordance with legal and
customer requirements. If no
such requirements are defined,
records and documented B.A 7.2 Has the business
Added: minimum retention
information shall be kept for a set timescales for record
timescales addressed (or a
Basic
2.1.2.2 minimum of one year after the retention which comply

justification for products
shelf life. For products which with regulatory or
with no shelf life).
have no shelf life, the duration customer requirements?
for which the records and
documented information are
kept shall be justified and this
justification shall be
documented.
New requirement introduced
Records and documented to convey consistency of food
2.1.2.3
Basic
information shall be securely safety and quality manage-

NEW
stored and accessible. ment practices as essential
implementation.

Level
2.2 Food safety management
2.2.1 HACCP plan
The basis of the company’s
food safety management shall
be a fully implemented,
systematic and comprehensive
HACCP based plan, following
the Codex Alimentarius princi-
Intermediate
ples, good manufacturing Implied in requirements

2.2.1.1 practices, good hygiene B.C.1 (preliminary tasks)
practices and any legal and I.C.3 (HACCP).
requirements of the produc-
tion and destination countries
which may go beyond such
principles. The HACCP plan
shall be specific and imple-
mented at the production site. Introductory and essential
HACCP requirements
Implied in requirements
The HACCP plan shall cover all addressed in more specific
B.C.1 (preliminary tasks)
raw materials, packaging and detailed requirements to
and I.C.3 (HACCP), such as:
Intermediate
materials, products or product ensure proper applicability

groups as well as every of HACCP plan at interme-
2.2.1.2 I.C 3.1 Principle 1: Is a
process from incoming goods diate level (e.g., product
hazard analysis conducted
up to dispatch of finished development process
for each process step in
products, including product considered in the HACCP
the manufacturing of the
development. plan; changes management;
food item?
detailed sources to support
Implied in requirements HACCP development; etc.).
B.C.1 (preliminary tasks)
The HACCP plan shall be based and I.C.3 (HACCP), such as:
upon scientific literature or
expert advice obtained from I.C 3.2 Was the hazard
other sources, which may analysis conducted by a
Intermediate
include trade and industry competent team?

2.2.1.3 associations, independent
experts and regulatory author- I.C 3.4 Principle 3: Are
ities. This information shall be Critical Limits established
maintained in line with any for each CCP?
new technical process
development. I.C 3.8 Principle 6: Are
verification procedures
established?

Implied in B.C.1 (prelimi-
nary tasks) and I.C.3
(HACCP) requirements,
such as:
In the event of changes to raw
materials, packaging materials,
B.C 1.1 Has the business
Intermediate
processing methods, infra-

identified and complied
structure and/or equipment,
2.2.1.4 with regulatory and
the HACCP plan shall be
customer requirements
reviewed to ensure that
related to the product
product safety requirements
and product categories?
are complied with.
I.C 3.9 Are verification
procedures effectively
implemented?
2.3 HACCP analysis
2.3.1 HACCP team
Assemble HACCP team: The

B.C 1.2 Has a team with
HACCP team shall have the
different responsibilities
appropriate specific Detailed essential elements
for food safety under-
Basic
2.3.1.1 knowledge and expertise and explicit in the requirement

taken the tasks described
be a multidisciplinary team (e.g., operational staff ).
in this section of the
which includes operational
checklist (Tasks 2-5)?
staff.
Those responsible for the

development and mainte-
I.A 9.4 Is a HACCP training
nance of the HACCP plan shall Detailed essential elements
Intermediate
program in place?
have an internal team leader explicit in the requirement
2.3.1.2 and shall have received appro- (e.g., internal team leader;
I.C 3.2 Was the hazard
priate training in the applica- specific product and process
analysis conducted by a
tion of the HACCP principles knowledge).
competent team?
and specific knowledge of the
product and processes.

Level
2.3.2 Product description
A full description of the
product shall be documented
and maintained and shall
contain all relevant informa-
tion on product safety, which B.C 1.3 Is there a complete
includes at minimum: product description
• composition available of the product/
• physical, organoleptic, product category
Minimum essential elements
chemical and microbio- including all ingredients
Basic
2.3.2.1 detailed and addressed in

logical characteristics including raw materials,
the product description.
• legal requirements for the packaging, finished
food safety of the product product and conditions
• methods of treatment, for stage and
packaging, durability (shelf distribution?
life)
• conditions for storage,
method of transport and
distribution.
Identify intended use and
2.3.3
users of the product
The intended use of the
product shall be described in B.C 1.4 Has the intended
relation to the expected use of use of the product been
Vulnerable groups become
Basic
2.3.3.1 the product by the end described and the target

explicit in the requirement.
consumer, taking vulnerable consumer been
groups of consumers into identified?
account.
2.3.4 Construct flow diagram
A flow diagram shall be docu-
mented and maintained for
each product, or product B.C 1.5 Have all of the
Detailed essential elements
group, and for all variations of process steps taken to
2.3.4.1 explicit in the requirement
Basic
the processes and sub-pro- produce the product

(B) (e.g., rework and
cesses (including rework and been described in a
reprocessing).
reprocessing). It shall be dated, process flow diagram?
and updated, in the event of
any changes.

When implementing a
comprehensive HACCP, a
hazard analysis shall be
Intermediate
The documented flow diagram undertaken to define CCPs,

2.3.4.1
shall identify every step and which is addressed at inter-
(I)
each control measure defined mediate level, therefore the

for a CCP. requirement is split and
partly addressed at interme-
diate level requirement, to
convey consistency.
On-site confirmation of the
2.3.5
flow diagram
Representatives of the HACCP
explicit in the requirement
team shall verify the flow B.C 1.6 Has the process
Intermediate
(e.g., at all operation stages

diagram through on-site flow diagram(s) been
and shifts).
2.3.5.1 verifications at all operation compared to assure it
stages and shifts. Where accurately reflects the
Requirement shifted to
appropriate, amendments to process?
intermediate level for
the diagram shall be made.
consistency.
Conduct a hazard analysis for
2.3.6
each step
Addressed in B.C.1
Food Safety hazards shall be (preliminary tasks) and in Addressed as specific
2.3.6.1 identified, documented and general in several basic essential requirement to
Basic
(B) controlled through effective level requirements (e.g., additionally convey

practices and measures. B.B.4 Product contamina- consistency.
tion control).

Level
A hazard analysis shall be
conducted for all possible and
(e.g., significant hazards;
expected physical, chemical
likely occurrence of hazards
(including radiological and
and the severity, etc.).
allergens) and biological
hazards. The analysis shall also
Added and specified for a
include hazards linked to
comprehensive HACCP:
materials in contact with food, I.C 3.1 Principle 1: Is a
Intermediate
• radiological hazards.
2.3.6.1 packaging materials as well as hazard analysis conducted
• hazards linked to
(I) hazards related to the work for each process step in
elements in contact with
 environment. The hazard the manufacturing of the
food.
analysis shall consider the food item?
• hazards related to the
likely occurrence of hazards
work environment.
and the severity of their
adverse health effects.
Note: consideration to
Consideration shall be given to
hazards addressed in the
the specific control measures
guidance (e.g., raw materials,
that shall be applied to control
process aids, compressed air,
each significant hazard.
food contact materials, etc).
Determining critical control
2.3.7 points and other control
measures
I.C 3.3 Principle 2: If the
hazard analysis indicates
any significant hazards
not minimised or elimi-
nated by Good
Determining whether the step CCP worded and addressed
Manufacturing Practices
at which a control measure is as control measure applied
(GMPs) that are present
Intermediate
applied is a CCP in the HACCP as a CCP.

within the food manufac-
plan shall be facilitated by the
2.3.7.1 turing process, are they
application of a decision tree Former control points (CP)
identified as Critical
or other tool(s), which demon- worded and addressed as
Control Points (CCPs)?
strates a logical reasoned control measures, other than
approach. those defined for CCPs.
I.C 3.12 Has the business
implemented specific
control measures for all
relevant steps not identi-
fied as CCPs?

Establish validated critical
2.3.8
limits for each CCP
Intermediate
For each CCP, critical limits Detailed essential elements

I.C 3.4 Principle 3: Are
shall be defined and validated explicit in the requirement
2.3.8.1 Critical Limits established
to identify when a process is (e.g., validation of critical
for each CCP?
out of control. limits).
Establish a monitoring system

2.3.9
for each CCP
Specific monitoring proce-
dures in terms of method,
frequency of measurement or
observation and recording of
results, shall be documented, Detailed essential elements
Intermediate
monitoring procedures
implemented and maintained explicit in the requirement
established for each CCP?
*2.3.9.1 for each CCP to detect any loss (e.g., method; frequency of
of control at that CCP. Each measurement or observa-
I.C 3.6 Are CCPs effectively
defined CCP shall be under tion; etc.).
implemented?
control. Evidence of moni-
toring and control of each CCP
shall be demonstrated in the
records.
Records of CCP monitoring
Intermediate
shall be verified by a respon- Verification of CCP moni-
2.3.9.2 sible person within the toring addressed as specific
company and maintained for a essential requirement.
I.C 3.6 Are CCPs effectively
relevant period.
implemented?
I.A 9.4 Is a HACCP training
program in place? The training of personnel in
The operative personnel in
charge of monitoring control
Intermediate
charge of the monitoring of

I.C 3.5 Principle 4: Are measures defined for CCPs
control measures defined for
2.3.9.3 monitoring procedures and monitoring of other
CCPs and other control
established for each CCP? control measures addressed
measures shall have received
as a specific essential
specific training/instruction.
I.C 3.6 Are CCPs effectively requirement.
implemented?

Level
Monitoring of control
measures other than those
defined for CCPs become
explicit and detailed in the
Control measures, other than I.C 3.12 Has the business
Intermediate
requirement.
those defined for CCPs, shall implemented specific
2.3.9.4 be monitored, recorded, and control measures for all
controlled by measurable or relevant steps not identi-
have been made explicit in
observable criteria. fied as CCPs?
the requirement (e.g.,
monitored, recorded, and
controlled by measurable or
observable criteria).
2.3.10 Establish corrective actions
In the event that the moni-
toring indicates that a
have been made explicit in
particular control measure
the requirement (e.g.,
defined for a CCP or other
management of non-con-
control measure is not under I.C 3.7 Principle 5: Are
Intermediate
forming products and

control, corrective actions shall corrective actions estab-
identification of root cause),
2.3.10.1 be documented and imple- lished for each CCP in the
to be additionally consistent
mented. Such corrective event critical limits are
for the management of
actions shall also take any exceeded?
non-conforming products,
action relating to non-con-
deviations, non-conformities,
forming products into account
corrections, and corrective
and identify the root cause for
action requirements.
the loss of control of CCPs.
Validate the HACCP plan and
2.3.11 establish verification
procedures
Procedures for validation,
including revalidation after I.C 3.8 Principle 6: Are
The validation of the HACCP
any modification that can verification procedures
Intermediate
plan has been clarified and is

impact food safety have taken established?
separate from HACCP verifi-
2.3.11.1 place, shall be documented,
cation activities, explicitly
implemented and maintained I.C 3.9 Are verification
addressed as an essential
to ensure that the HACCP plan procedures effectively
element to HACCP.
is suitable to effectively control implemented?
the identified hazards.

Verification procedures shall
be documented, implemented
and maintained to confirm
that the HACCP plan is Examples of verification
working correctly. Verification activities are addressed in
activities of the HACCP plan the requirement.
include, for example:
• internal audits Detailed essential elements
• testing explicit in the requirement
verification procedures
Intermediate
• sampling (e.g., verification results to

established?
• deviations and be incorporated into the
2.3.11.2
non-conformities HACCP plan when needed).
I.C 3.9 Are verification
• complaints shall be
performed at least once Note: internal audits are not
implemented?
within a 12-month period required under IFS Global
or whenever significant Markets Food but are exempli-
changes occur. fied in the requirement as a
possible verification activity in
The results of this verification the HACCP plan.
shall be recorded and when
needed, incorporated into the
HACCP plan.
Establish documentation and
2.3.12
record keeping
Documentation and records
related to the HACCP plan, for
example:
• hazard analysis
• determination of control
measures defined for CCPs
and other control measures
• determination of critical
record keeping and
limits
documentation for HACCP
• processes
Intermediate
procedures established? HACCP documentation and

• procedures
examples of records are
2.3.12.1 • outcome of control
I.C 3.11 Are all HACCP- addressed in the
measures defined for CCPs
related record-keeping requirement.
and other control measures
and documentation
monitoring activities
• training records of the
implemented?
personnel in charge of the
CCP monitoring
• observed deviations and
non-conformities and
implemented corrective
actions
shall be available.

Level
3 Resource management
3.1 Human resources
Addressed in B.A 9
Training requirements
All personnel performing work
and implied in several
that affects product safety, Addressed as a specific
requirements where the
quality and legality shall have essential requirement,
competency (in terms of,
Basic
3.1.1 the required competence detailing elements of

for example, education
appropriate to their role as a essential training and
and work experience) of
result of education, work personnel competencies.
personnel performing
experience and/or training.
food safety and quality
processes is fundamental.
available and communi-
cated to staff?
The responsibilities, compe- Detailed essential elements
Intermediate
tencies and job descriptions have been made explicit in

for all job titles, with an impact the requirement (e.g., for all
3.1.2 with influence on product
on food safety and product job titles, with an impact on
requirements aware of
quality, shall be documented, food safety and product
their responsibilities, and
implemented and maintained. quality).
are they able to demon-
strate their understanding
of their responsibilities?
Also addressed in I.A 9

Training.

3.2 Personal hygiene
Requirements related to
personal hygiene shall be
documented, implemented B.B 1.1 Are personal
and maintained and shall hygiene requirements in
include a minimum of the place and applicable to all
following areas: relevant people, contrac-
• hair and beards tors and visitors?
• protective clothing
(including conditions of B.B 1.2 Are personal
use in staff facilities) hygiene requirements
Personal hygiene require-
• hand washing, disinfection compliant with legal
ments (from 3.2.1 to 3.2.5)
and hygiene requirements, if
addressed in more detail,
• eating, drinking, smoking/ applicable?
with specific requirements,
vaping or other use of
including essential elements
3.2.1 tobacco B.B 1.3 Are communica-
Basic
(e.g., minimum personal

(B) • actions to be taken in case tion procedures in place
hygiene requirements;
of cuts or skin abrasions for people, contractors
adequate protective clothing
• fingernails, jewellery, false and visitors addressing
in sufficient quantity; mini-
nails/eyelashes and actions to be taken in the
mization of contamination
personal belongings case of an infectious
risks; etc.).
(including medicine) disease?
• notification of infectious
diseases and conditions B.B 1.4 Is a qualified
impacting food safety via a person responsible to
medical screening decide if individuals with
procedure. a suspect illness may
enter food areas and how
Personal hygiene rules shall be these individuals are
compliant with legal controlled?
requirements.
B.B 1.5 Are people,
Intermediate
contractors and visitors Risk-based implementation

Requirements relating to
3.2.1 (I) aware of and complying addressed as a specific
personal hygiene shall be
 with the personal hygiene requirement at intermediate
risk-based defined.
requirements? level.
The requirements for personal

B.B 1.6 Are people,
hygiene shall be understood
contractors and visitors
Basic
3.2.2 and applied by all relevant

aware of and complying
personnel, contractors and
with the requirements for
visitors.
the wearing and changing
of protective clothing in Essential elements referred
Compliance with personal
specified work areas? to in detail in the require-
Basic
3.2.3 hygiene requirements shall be

ment (e.g., compliance
monitored regularly.
monitoring).

Level
Adequate protective clothing
Basic
3.2.4 shall be provided in sufficient

quantity for each employee.
B.B 1.3 Are communica-
tion procedures in place
for people, contractors
and visitors addressing
actions to be taken in the
In case of any health issue or
case of an infectious
infectious disease that may
disease?
have an impact on food safety,
Basic
3.2.5
actions shall be taken in order
B.B 1.4 Is a qualified
to minimise contamination
person responsible to
risks.
decide if individuals with
a suspect illness may
enter food areas and how
these individuals are
controlled?
3.3 Training and instruction
B.A 9.1 Have all new
people been effectively
trained?
B.A 9.2 Have all relevant

people received refresher
Product and process require-
training?
ments specified.
Trainings and/or instruction
activities shall be implemented Inherent to other require-
Requirement addressed in
3.3.1 with respect to the product ments such as:
Basic
more detail and essential

(B) and process requirements and
elements mentioned in the
the training needs of the B.A 2 Traceability
requirement (e.g., with
employees, based on their job. B.A 3 Incident
respect to employee training
management
needs based on their job).
B.B 3 Cleaning &
disinfection
and other related to

intermediate level
requirements.

trained?
B.A 9.2 Have all relevant More comprehensive

Documented training and/or people received refresher training/instruction program
instruction programs shall be training? and documentation
implemented and include: addressed at intermediate
Intermediate
• training contents I.A 9.3 Is a people training level. Specifies minimum

3.3.1 (I)
• training frequency program, including requirements for training

• employee’s task refresher (update and documentation.
• languages repetition), in place and
• qualified trainer/tutor effectively implemented? Note: possible definition of
• training effectiveness. training needs based on risks
I.A 9.4 Is a HACCP training is addressed in the guidance.
program in place?
I.A 10 Procedures.
I.C 4 Food defense.
Training and/or instruction
shall apply to all personnel,
including seasonal and Specifically addresses
temporary workers and essential elements of
trained?
employees from external training/ instruction
Basic
3.3.2
companies, employed in the programs (e.g., seasonal, and
B.A 9.2 Have all relevant
respective work area. Upon temporary workers; before
people received refresher
employment, and before commencing work; etc.).
training?
commencing work, they shall
be trained/instructed.
Records of all training/ instruc-
tion events shall be available,
stating:
• list of participants
(including their signature) I.A 9.3 Is a people training
More comprehensive
Intermediate
• date program, including

training/instruction
• duration refresher (update and
3.3.3 programs (e.g., addresses
• contents of training repetition), in place and
essential elements such as
• name of trainer/tutor. effectively implemented?
effectiveness and review)
A procedure or program shall
and documentation are
be documented, implemented I.A 9.4 Is a HACCP training
addressed at intermediate
and maintained, to prove the program in place?
level. Specifies the essential
effectiveness of the training
elements for training docu-
and/or instruction programs. I.A 9.5 Are adequate
mentation/recording.
training records available?
Intermediate
The contents of training and/

or instruction shall be
3.3.4
reviewed and updated when
necessary.

Level
3.4 Staff facilities
B.B 7.1 Are suitable
Adequate staff facilities shall
changing rooms provided
be provided, and shall be
for staff?
proportional in size, equipped
for the number of personnel,
B.B 7.2 Are toilets
Basic
3.4.1 designed and controlled to

provided, operational,
minimise food safety risks.
accessible and adequately
Such facilities shall be main-
segregated from
tained in a way to prevent
processing and food
contamination.
handling areas? Requirements for staff
facilities (from 3.4.1 to 3.4.7)
B.B 7.3 Are suitable and addressed in more detail and
sufficient hand-washing divided into specific require-
facilities provided and ments, including essential
accessible? elements (e.g., proportional
in size, equipped for the
Product contamination risks by B.B 7.4 Are separate lunch number of personnel; main-
food and drink and/or foreign room facilities provided tained in a way to prevent
materials shall be minimised. away from production, contamination, etc.).
Basic
3.4.2 Consideration shall be given to packaging and storage

food and drink from vending areas?
machines, canteen and/or
brought to work by personnel.
Partly addressed through:
B.B 2 Facility environment.

B.B 4 Product contamina-
tion control.
Changing rooms shall be
located to allow direct access
to the areas where unpacked
products are handled. When
infrastructure does not allow B.B 7.1 Are suitable
it, alternative measures shall changing rooms provided Essential elements explicit in
be implemented and main- for staff? the requirement (e.g., allow
Basic
3.4.3 tained to minimise product direct access; alternative

contamination risks. Outdoor Partly addressed through: measures; outdoor clothing;
clothing and protective etc.).
clothing shall be stored sepa- B.B 2 Facility environment.
rately unless alternative
measures are implemented
and maintained to prevent
contamination risks.

Toilets shall neither have direct
access nor pose contamination B.B 7.2 Are toilets
risks to an area where provided, operational,
products are handled. Toilets accessible, and
Essential elements now
shall be equipped with adequately segregated
adequate hand washing from processing and food
Basic
3.4.4 (e.g., no direct access; natural

facilities. The facilities shall handling areas?
or mechanical ventilation;
have adequate natural or
etc.).
mechanical ventilation. Partly addressed in:
Mechanical airflow from a
contaminated area to a clean B.B 2 Facility environment.
area shall be avoided.
Hand hygiene facilities shall be
provided and shall address, a
minimum of:
• adequate number of wash Essential elements now
basins explicit in the requirement
Basic
3.4.5
• suitably located at access (e.g., minimum requirements
points to and/or within for hand hygiene facilities).
production areas
• designated for cleaning
hands only.
Added: water that poses no
risk of contamination
Hand hygiene facilities shall
according to applicable legal
provide: B.B 7.3 Are suitable and
requirements (meaning
• running potable water (or sufficient hand-washing
water different from potable
water that poses no risk of facilities provided and
water standards which poses
contamination according accessible?
no risk, according to specific
to applicable legal
Basic
3.4.6 regulations, where

requirements), at an Partly addressed in:
applicable).
adequate temperature
• adequate cleaning and B.B 2 Facility environment.
Essential elements have
disinfection equipment
been made explicit in the
• adequate means for hand
requirement (e.g., minimum
drying.
structure for hand hygiene
facilities).
Where the processes require a
higher hygiene control, the Essential elements made
hand washing equipment shall explicit in the requirement
in addition provide: (e.g., minimum structure for
Basic
3.4.7
• hand contact-free fittings hand hygiene facilities where
• hand disinfection higher hygiene control is
• waste container with hand required).
contact-free opening.

Level
Where needed, cleaning and
disinfection facilities shall be
3.4.8 to ensure consistent imple-
Basic
available and used for boots,

NEW mentation of good manufac-
shoes and further protective
turing and hygiene practices.
clothing.
4 Operational processes
Customer focus and contract
4.1
agreement
All requirements related to

food safety and product B.A 13.1 Are requirements
quality, within the customer which are defined
agreements and any revision between the contract
Added: responsible staff for
Basic
4.1.1 of these clauses, shall be partners established,

agreed upon and consistency.
communicated to and imple-
mented by each relevant reviewed concerning their
department or responsible acceptability before a
staff. supply agreement is
concluded? Are all clauses
related to quality and
Customer agreements related food safety known and
to the following shall be communicated to each
complied with: relevant department?
• product recipe (including
Specifies topics which shall
raw materials B.A 13.2 Are changes of be considered for compli-
characteristics)
Basic
*4.1.2 existing contractual ance with terms of customer

• process agreements documented agreement (e.g., product
• technological requirements and communicated recipe; etc.).
• testing and monitoring between the contract
plans partners?
• packaging
• labelling.
In accordance with customer New requirement introduced
requirements, the senior to ensure the essential imple-
management (or designated mentation of consistent food
authorized person) shall safety and quality manage-
inform their affected ment practices and also to
4.1.3
Basic
customers of any issue related address criticality based on

NEW
to product safety or legality, customer requirements, in
including deviations and addition to incident manage-
non-conformities identified by ment and non-conforming
competent authorities, as soon product specific requirements.
as possible.

4.2 Specification and formulas
4.2.1 Specifications
B.A 1.1 Are specifications
available for all product
inputs (raw materials,
ingredients, additives,
packaging materials,
rework) and finished
products?
Specifications for all finished
products shall be documented B.A 1.2 Are the available
and implemented. They shall specifications compliant
Basic
*4.2.1.1
be up-to-date, unambiguous with relevant safety,
and in compliance with legal legislative and customer
and customer requirements. requirements? Do they
consider vulnerability to
food fraud?

up to date, unambiguous
and available to relevant
staff?

Level
B.A 1.2 Are the available
specifications compliant
with relevant safety,
legislative and customer
requirements? Do they
food fraud?
B.A 1.5 Are changes to all

specifications clearly
communicated both
internally and externally?
A process to control the Is the communication
creation, approval and process regulated and
amendment of specifications known?
shall be implemented and
maintained and shall include B.A 1.6 Is there a desig-
the acceptance of the custom- nated person with
er(s), where required. Where responsibility for Essential elements explicitly
required by customers, controlling specifications? detailed in the requirement
product specifications shall be (e.g., acceptance of
formally agreed. B.A 1.7 Are recipes and customer; formal agree-
4.2.1.2 formulas up to date, valid ments; etc.).
Basic
(B) This process shall include the and in line with

update of finished product specifications? Conditions explicitly
specifications in case of any addressed when specifica-
modification related to: B.A 13.1 Are requirements tions shall be updated due
• raw materials which are defined to modifications.
• formulas/recipes between the contract
• processes which impact partners established,
the finished products agreed upon and
• packaging materials which reviewed concerning their
impact the finished acceptability before a
products. supply agreement is
concluded? Are all clauses
related to quality and
food safety known and
communicated to each
relevant department?
B.A 13.2 Are changes of

existing contractual
and communicated
between the contract
partners?

Specified to address specifi-
cation control (as part of
documentation control),
becoming consistent to
Intermediate
A procedure controlling the I.A 7.1 Is a written docu-

4.2.1.2 specification and document
creation, approval, update and mentation procedure in
(I) management.
amendment of specifications place and effectively

shall be documented. implemented?
More comprehensive docu-
mented procedure now
better addressed at interme-
diate level.
Specifications shall be docu-
mented and implemented for
products?
all raw materials (ingredients,
additives, packaging materials,
B.A 1.2 Are the available
rework).
specifications compliant
Basic
*4.2.1.3
with relevant safety,
Specifications shall be up-to-
legislative and customer
date, unambiguous and in
requirements? Do they
compliance with legal require-
ments and, if defined, with
food fraud?
customer requirements.
staff?
Specifications and/or their
Basic
4.2.1.4 contents shall be available on

site for all relevant personnel.
staff?
Where products are requested
to be labelled and/or promoted
Intermediate
with a claim, or where certain

to convey essential consistent
4.2.1.5 methods of treatment or
implementation to ensure
NEW production are excluded,
legal, food safety and product
measures shall be implemented
compliance.
to demonstrate compliance
with such statement.

Level
4.2.2 Formulas/recipes
Recipes and formulas shall be and available to relevant
up-to-date, valid and in line staff?
Basic
4.2.2.1 with specifications, and

available on site to the B.A 1.7 Are recipes and
relevant personnel. formulas up to date, valid
and in line with
specifications?
Product development /
product modification /
4.3
modification of production
processes
A process shall be imple-
mented and maintained to
4.3.1 ensure that labelling complies
Basic
NEW with current legislation in the
legal, food safety and product
destination country/ies and
compliance.
customer requirements.
Shelf-life tests, studies or
appropriate validation
through microbiological,
chemical and organoleptic
evaluation, shall be carried out New requirement introduced
and consideration shall be to convey essential consistent
4.3.2
Basic
given to product formulation, implementation to ensure

NEW
packaging, manufacturing and legal, food safety and product
declared conditions. The shelf compliance.
life shall be defined in accord-
ance with this evaluation and
customer and legal
requirements.

4.4 Purchasing
B.A 13.1 Are requirements
which are defined
The company shall set written
between the contract Baseline implementation
contractual or service agree-
partners established, shifted to basic level require-
ments and control purchasing,
agreed upon and ment, as the objective of the
services and outsourced
reviewed concerning their requirement becomes more
processes.
acceptability before a clear, detailing materials,
It shall be ensured that all of
supply agreement is products, outsourced
the following with an impact
concluded? processes, and services
on food safety and product
which shall be covered and
Basic
*4.4.1 quality, will conform to

B.A 13.2 Are changes of controlled under contractual
defined and agreed require-
existing contractual agreements.
ments and specifications:
• all externally sourced raw
and communicated Note: requirement connected
materials, semi-finished
between the contract to chapter 2.3.3 Outsourced
products, packaging
partners? processes and IFS Global
materials
Markets Food Assessment
• services
Also partly addressed in Scope - in Part 1.
• outsourced processes.
I.A 13.3 and I.A 13.4 at
intermediate level.

Level
A procedure for the sourcing
of raw materials, semi- finished
products and packaging
All intermediate level
materials and the approval
purchasing requirements are
and monitoring of suppliers
I.A 13.3 Is the control of clearly aligned to the risk-
(internal and external) shall be
outsourced process that based implementation.
documented, implemented
and maintained. impact food safety and
quality ensured? Is control Minimum elements to be
This procedure shall contain a
of such outsourced addressed in the procedure
processes identified and for the sourcing of raw
• raw materials and/or
documented within the materials, semi-finished
Intermediate
supplier risks
food safety and quality products and packaging
• required standards (e.g.,
4.4.2 management system? materials and the approval
certification, origin, etc.)
and monitoring of suppliers
• exceptional situations (e.g.
I.A 13.4 Do purchased are mentioned.
emergency purchase)
and, based on risks, additional products and services
meet current specifica- Detailed essential elements
criteria, for example:
tions and contractual made explicit in the require-
• audits/assessments
agreements? ment (e.g., emergency
performed by an experi-
purchase).
enced and competent
person I.A 14.1 Is a documented
supplier approval Risk-based criteria specifi-
• testing results
program in place and cally addressed.
• supplier reliability
• complaints effectively implemented?
• supplier questionnaire.
I.A 14.2 Is a documented
The purchased materials shall supplier monitoring Specifies risk-based assess-
be assessed, based on risks program in place and ment to safety, product
Intermediate
and suppliers’ status, for food effectively implemented? quality, legality, and authen-
safety, product quality, legality, ticity requirements and
4.4.3
and authenticity. The results introduces the need to
shall be the basis for testing consider assessment results
and monitoring plans. as input to testing and
monitoring plans.

The purchasing services, which
have been shown to have,
based on risks, an impact on
food safety and product
Minimum elements to be
quality shall be evaluated to
addressed in the process of
ensure they comply with
Intermediate
service purchasing and

defined requirements.
control, to those which,
4.4.4 This shall take into account a
based on risks, may have an
impact on food safety and
• the service requirements
product quality, are
• the supplier’s status
mentioned.
(according to its
assessment)
• the impact of the service
on the finished product.
Where a part of the product
Addresses and specifies
processing and/or primary
partly outsourced processes.
packing and/or labelling is
outsourced, this shall be
Customer notifications and
documented in the food safety
agreements about
and quality management
outsourced processes have
procedures and such
been introduced to the
Intermediate
processes shall be controlled

requirement as an essential
to guarantee that food safety,
4.4.5 element in line with
product quality, legality and
customer agreement
authenticity are not compro-
requirements.
mised. Control of such
outsourced processes shall be
Note: requirement connected
identified and documented.
to chapter 2.3.3 Outsourced
There shall be evidence that
processes and IFS Global
customers have been informed
Markets Food Assessment
and have agreed to such
Scope - in Part.
outsourced process.
The sourcing of materials and
Specifies that the sourcing of
supplier assessments shall be
materials and supplier
Intermediate
reviewed regularly and the

assessments shall be risk-
review shall be risk-based.
4.4.6 based and reviewed, and
Records of the reviews and the
essential details docu-
consequential actions of
mented (e.g., records of
assessment shall be
actions).
documented.

Level
4.5 Product packaging
B.A 1.3 Does for all
Where required by regulation,
packaging material which
for all packaging materials
could have an influence
which could have an impact
on products, certificates
on products, declarations of
of conformity exist, which
compliance which attest
comply with current legal
compliance with legal require-
requirements? Is there
ments shall be documented.
evidence available to
Otherwise, evidence shall be
demonstrate that
maintained to ensure
Basic
4.5.1 packaging material is

packaging materials continu-
suitable for use, in the
ously comply with respective
event that no specific
regulations of destination
legal requirements are
countries and/or are suitable
applicable? Does this
for use. This applies to
apply for packaging
packaging materials which
material which could have
could have an influence on
an influence on raw
raw materials, semi-finished
materials, semi-processed
and finished products.
and finished products?
Addressed as specific
essential requirement for
Used packaging and labelling products?
product compliance (out of
shall correspond to the
traceability and specification
product being packed and B.A 2.4 Are there clear
compliance requirements).
shall comply with agreed labelling procedures that
Basic
4.5.2 customer product specifica- ensure continuous identi-

tions. Labelling information fication of the product
made explicit in the require-
shall be legible and indelible. through all stages of
ment (e.g., corresponding
This shall be monitored production and delivery?
product; monitoring and
regularly and recorded.
recording of labelling
B.C 1.1 Has the business
process).
identified and complied
with regulatory and
customer requirements
related to the product
and product categories?

Based on risks and intended
use, key parameters for the
packaging materials shall be
defined in detailed specifica-
tions complying with the
current relevant legislation and
other relevant hazards or risks.
Intermediate
Based on the set parameters,
4.5.3 legal, food safety and product
the suitability of the food
NEW compliance.
contact packaging materials
shall be monitored and demon-
Risk-based specifically
strated by test/ analysis, for
addressed.
example:
• organoleptic tests
• storage tests
• chemical analyses
• migration test results.
4.6 Factory location
Potential adverse impact on
food safety and/or product
quality from the factory Specifies investigation of
B.B 2.1 Is the facility
environment (e.g., ground, air) potential adverse impact
located, designed,
shall be investigated. Where and clearly addresses
constructed, and main-
Basic
4.6.1 risks have been identified (e.g., measures where risks are
tained to ensure product
extremely dusty air, strong identified. Such essential
safety, legality and
smells), measures shall be elements are now more
quality?
implemented, recorded and evident in the requirement.
regularly reviewed for
effectiveness.
4.7 Factory exterior
located, designed,
constructed, and main-
All external areas of the factory
shall be clean, tidy, designed
safety, legality and
and maintained in a way to
quality? Specifies essential require-
Basic
4.7.1 prevent contamination. Where

ments for factory exterior.
natural drainage is inadequate,
B.B 2.6 Are the grounds
an adequate drainage system
and surrounding areas of
shall be installed.
the facility maintained
and kept free of waste
and accumulated debris?

Level
Outdoor storage shall be kept
to a minimum. Where goods B.B 2.6 Are the grounds
are stored outside, it shall be and surrounding areas of
Specifies essential require-
Basic
4.7.2 ensured that there are no the facility maintained

ments for outdoor storage.
contamination risks or adverse and kept free of waste
effects on food safety and and accumulated debris?
quality.
4.8 Plant layout and process flow
Addressed thought
several requirements,
such as:
A site plan(s) covering all
buildings shall be documented
B.B 2.1 Is the facility Requirements have been
and maintained, and describe
located, designed, made more specific,
the process flow of the
constructed and main- addressing relevant essential
following, at minimum:
tained to ensure product elements for contamination
• finished products
safety, legality and control with emphasis on
Basic
4.8.1 • semi-finished products,

quality? plant layout and process
including rework
flow (e.g., site plan; proper
• packaging materials
B.B 2.2 Is the facility process flow to avoid
• raw materials
effectively maintained, contamination; implementa-
• personnel
cleaned and disinfected tion of measures, etc.).
• waste
to prevent physical,
• water.
chemical and microbio-
logical product
contamination?

B.B 4.1 Are physical
barriers or effective
procedures in place to
reduce and avoid the risk
of any potential physical,
chemical or microbio-
The process flow, from receipt logical contamination?
of goods to dispatch, shall be
implemented, maintained, B.B 4.2 Are working
reviewed and where necessary, systems in place to reduce
modified to ensure that the the risk of any potential
microbiological, chemical and physical, chemical or
physical contamination risks of microbiological
Basic
4.8.2
raw materials, packaging contamination?
materials, semi-finished and
finished products are avoided. B.B 9.1 Are there adequate
The cross-contamination risks facilities for the storage of
shall be minimised through food and ingredients?
the implementation of
effective measures. B.B 9.2 Are the food
storage facilities
constructed to effectively
protect materials and
finished product from
contamination during
storage?

Level
Production and storage
4.9
premises
4.9.1 Constructional requirements
located, designed,
constructed and main-
safety, legality and quality?
effectively maintained,
cleaned and disinfected to
prevent physical, chemical
and microbiological
product contamination?
B.B 2.3 Is the lighting of
the appropriate intensity
and design to ensure that
food safety and quality
practice is effective?
B.B 2.4 Are structures,
surfaces and materials,
particularly those in
Premises where food products
contact with food, easy to All constructional require-
are prepared, treated,
maintain, clean and, where ments (from 4.9.1 to 4.9.8 are
processed and stored shall be
Basic
4.9.1.1 appropriate, disinfected? divided and properly

designed, constructed and
B.B 2.5 Is the equipment detailed, addressing
maintained to ensure food
positioned to ensure that essential elements.
safety.
there is no compromise to
food safety, legality and
quality from waste water
or drainage?
B.B 2.6 Are the grounds
and surrounding areas of
the facility maintained and
kept free of waste and
accumulated debris?
B.B 9.1 Are there adequate
facilities for the storage of
food and ingredients?
B.B 9.2 Are the food
storage facilities
constructed to effectively
protect materials and
finished product from
contamination during
storage?

4.9.2 Walls
Walls shall be designed and
constructed to meet produc-
tion requirements in a way to
Basic
4.9.2.1 prevent contamination, reduce

condensation and mould
growth, facilitate cleaning, and
if necessary, disinfection.
The surfaces of walls shall be
maintained in a way to prevent
contamination and be easy to
Basic
4.9.2.2
clean; they shall be impervious
and wear-resistant to minimise
product contamination risks.
The junctions between walls,
floors and ceilings shall be
Basic
4.9.2.3
designed to facilitate cleaning
and if necessary, disinfection.
4.9.3 Floors
Floor covering shall be

designed and constructed to
meet production requirements
and be maintained in a way to
Basic
4.9.3.1 prevent contamination and

facilitate cleaning and if
necessary, disinfection.
Surfaces shall be impervious
and wear-resistant.
The hygienic disposal of water
and other liquids shall be
ensured. Drainage systems
shall be designed, constructed
and maintained in a way to
Basic
4.9.3.2
minimise product contamina-
tion risks (e.g. entry of pests,
areas sensitive to transmission
of odour or contaminants) and
shall be easy to clean.

Level
In food handling areas,
machinery and piping shall be
arranged to allow waste water
to flow, if possible, directly into
Basic
4.9.3.3 a drain. Water or other liquids

shall reach drainage using
appropriate measures without
difficulty. Stagnation of
puddles shall be avoided.
4.9.4 Ceilings/overheads
Ceilings (or, where no ceilings
exist, the inside of roofs) and
overhead fixtures (including
piping, cableway, lamps etc.)
Basic
4.9.4.1 and maintained to minimise

the accumulation of dirt and
condensation and shall not
pose any physical and/or
microbiological contamination
risks.
Where false ceilings are used,
access to the vacant area shall
be provided in order to facili-
Basic
4.9.4.2
tate cleaning, maintenance
and inspections for pest
control.
4.9.5 Windows and other openings
Windows and other openings
shall be designed and
constructed to avoid the
Basic
4.9.5.1
accumulation of dirt and shall
be maintained in a way to
prevent contamination.
Where there are contamina-
tion risks, windows and roof
Basic
4.9.5.2
glazing shall remain closed
and fixed during production.
Where windows and roof
glazing are designed to be
opened for ventilation
Basic
4.9.5.3 purposes, they shall be fitted

with easy to clean pest screens
or other measures to prevent
any contamination.

In areas where unpackaged
products are handled,
Basic
4.9.5.4
windows shall be protected
against breakage.
4.9.6 Doors and gates
Doors and gates shall be in a
way to prevent contamination
and be easy to clean. They
shall be designed and
Basic
4.9.6.1 constructed of non-absorbent

materials to avoid:
• splintering parts
• flaking paint
• corrosion.
External doors and gates shall
Basic
4.9.6.2 be constructed to prevent the

access of pests.
Plastic strip curtains, sepa-
rating areas shall be main-
4.9.6.3 to ensure consistent imple-
Basic
tained in a way to prevent

NEW mentation of good manufac-
contamination and be easy to
turing and hygiene practices.
clean.
4.9.7 Lighting
All production, storage, receipt
Basic
4.9.7.1 and dispatch areas shall have

adequate levels of light.
4.9.8 Air conditioning/ventilation
Adequate natural and/or
artificial ventilation shall be
Basic
4.9.8.1
designed, constructed and
maintained in all areas.
If ventilation equipment is
installed, filters and other
components shall be easily
Basic
4.9.8.2
accessible and monitored,
cleaned or replaced, as
necessary.
Air conditioning equipment
and artificially generated
Basic
4.9.8.3
airflow shall not compromise
product safety and quality.

Level
Dust extraction equipment
Basic
4.9.8.4 and maintained in areas where

considerable amounts of dust
are generated.
4.9.9 Water
Water which is used for hand Added:
washing, cleaning and disin- • at the point of use.
fection, or as an ingredient in • pose no risk of contami-
the production process, shall nation according to
be of potable quality or pose applicable legal require-
Basic
*4.9.9.1 no risk of contamination ments (meaning water

according to applicable legal different from potability
requirements, at the point of B.B 6.1 Are documented standards which poses
use and supplied in sufficient procedures in place to no risk, according to
quantity; this also applies to ensure that the quality of specific regulations,
recycled water, steam and ice. water, steam and ice does where applicable).
not compromise the food
The quality of water (including
safety of the finished
4.9.9.2 recycled water), steam or ice
Basic
product?
(B) shall be monitored following a
sampling plan.
Partly addressed through
B.B 2 Facility environment. Risk-based implementation
Intermediate
4.9.9.2
(I) The sampling plan shall be addressed as a specific
 risk-based. requirement at intermediate
level.
Recycled water, which is used

Basic
4.9.9.3 in the process, shall not pose a

contamination risk.
Non-potable water shall be
B.B 6.2 Are documented
transported using separate,
properly marked piping. Such Detailed essential elements
prevent the cross-contam-
piping shall neither be explicit in the requirement
ination of potable water
connected to the potable (e.g., separate, properly
Basic
4.9.9.4 by non-potable water?

water system, nor allow the marked piping; no connec-
possibility of reflux in order to tion to potable water system;
prevent contamination of etc.).
Partly addressed through
potable water sources or
factory environment.

4.10 Cleaning and disinfection
Cleaning and disinfection B.B 3.1 Are documented
schedules shall be validated, cleaning and disinfection
documented and imple- procedures in place and Cleaning and disinfection
mented. These shall specify: effective, including addressed in more detail
• objectives verification activities, to (from 4.10.1 to 4.10.8), with
• responsibilities ensure the cleanliness of specific requirements,
• the products used and the facility, utilities and including essential elements
their instructions for use equipment? (e.g., verification activities
• dosage of cleaning and examples).
disinfection chemicals B.B 3.2 Are cleaning
4.10.1
Basic
• the areas and timeslots for equipment, utensils and Added:

(B)
cleaning and disinfection chemicals clearly marked, • cleaning and disinfection
activities stored in a segregated processes validation.
• cleaning and disinfection area away from product, • cleaning In Place (CIP).
frequency equipment, packaging
• Cleaning In Place (CIP) and suitable for intended Note: third party service
criteria, if applicable use? providers addressed in the
• documentation guidance, connected to 4.4
requirements B.B 3.3 Are qualified, Purchasing requirements.
• hazard symbols (if trained people used for
necessary). cleaning and disinfection?

Level
Added: Risk-based imple-
mentation addressed as a
Intermediate
specific requirement at
4.10.1 Cleaning and disinfection
intermediate level.
(I) schedules shall be risk-based
 and documented.
mentation addressed at
intermediate level.
Cleaning and disinfection
activities shall be implemented
Basic
4.10.2 and shall result in effectively

cleaned premises, facilities and
equipment. B.C 2.4 Are procedures
relating to the cleaning
Cleaning and disinfection and sanitation of product
activities shall be documented contact surfaces in place Clarifies verification of
and such records shall be cleaning and disinfection
Basic
4.10.3 and effective to remove

verified by a responsible all potential allergens records (instead of moni-
designated person in the from food contact toring activities).
company. surfaces?
Only competent personnel
shall perform cleaning and Partly addressed through
disinfection activities. The other requirements such
Basic
4.10.4 personnel shall be trained and as:

retrained to carry out the
cleaning and disinfection B.B.2 Facility environment;
schedules. B.B 4 Product contamina-
tion control; B.B.9 and
The intended use of cleaning Storage and transport.
and disinfection equipment
Basic
4.10.5 shall be clearly specified. It

shall be used and stored in a
way to avoid contamination.
Safety Data Sheets and instruc-
tions for use shall be available
on-site for cleaning and
disinfection chemicals.
Basic
4.10.6 Personnel responsible for

cleaning and disinfection
activities shall be able to
demonstrate their knowledge
of such instructions.

The effectiveness of the
cleaning and disinfection
measures shall be verified. The
verification shall rely on an
Addresses verification of the
appropriate sampling
effectiveness of cleaning and
schedule, considering one or
disinfection measures as a
4.10.7 several actions, such as for
Basic
specific requirement,
(B) example:
• visual inspection
and examples of verification
• rapid testing
activities.
• analytical testing methods
Resultant actions shall be

documented.
Intermediate

4.10.7 The effectiveness verification
mentation addressed as a
(I) shall rely on a risk-based
specific requirement at
 sampling schedule.
intermediate level.
Cleaning and disinfection

schedules shall be reviewed Addresses the review of
and modified, in the event that cleaning and disinfection
Basic
4.10.8 changes occur to products, schedules as a specific

processes or cleaning and requirement, including
disinfection equipment, if essential elements.
necessary.

Level
4.11 Waste management
Waste management
addressed in more detail
A waste management process (from 4.11.1 to 4.11.4), with
4.11.1 shall be implemented and specific requirements,
Basic
(B) maintained to prevent cross including essential elements

contamination. B.B 8.1 Are suitable (e.g., removal as quick as
provisions in place for the possible; local requirements
storage and removal of compliance, etc.).
waste?
Intermediate
4.11.1 A waste management More comprehensive docu-

B.B 8.2 Are containers
(I) procedure shall be mentation addressed at
designated for inedible
 documented. intermediate level.
products, waste or
by-products clearly
All local legal requirements for
Basic
4.11.2 marked and properly

waste disposal shall be met. utilised?
Food waste and other waste
shall be removed as quickly as Partly addressed through
possible from areas where other requirements such
Basic
4.11.3 as:
food is handled. The accumu-
lation of waste shall be
avoided. B.B.2 Facility environment;
B.B 5 Pest control.
Waste collection containers
shall be marked, suitably
Basic
4.11.4 designed and maintained, easy

to clean, and where necessary,
disinfected.

Foreign material and
4.12
chemical risk mitigation
B.B 4.1 Are physical Foreign material risk mitiga-
barriers or effective tion requirements have
procedures in place to become more specific (from
Measures shall be docu- reduce and avoid the risk 4.12.1 to 4.12.5) addressing
mented, implemented and of any potential physical, relevant essential elements
maintained to prevent chemical or microbio- (e.g., product protection;
*4.12.1
Basic
contamination with foreign logical contamination? breakages of glass and

(B)
materials. Contaminated brittle material; contami-
products shall be treated as B.B 4.2 Are working nated products managed as
non-conforming products. systems in place to reduce non-conforming products;
the risk of any potential measures for prevention and
physical, chemical or its respective components;
microbiological etc.).
contamination?
Inherent to: Risk-based implementation

addressed as a specific
Procedure(s) to prevent
Intermediate
B.A 4 Control of non-con- requirement at intermediate

4.12.1 contamination with foreign
forming product. level.
(I) materials shall be defined
B.A 5 Corrective action.
 based on risks and
B.A 8/ I.A 8 Control of More comprehensive docu-
documented.
measuring & monitoring mentation addressed at
devices. intermediate level.
B.C.1 (Preliminary tasks).
The products being processed Also inherent as outcome

Basic
4.12.2 shall be protected against from HACCP implementa-

physical contamination. tion in intermediate level.
Addressed in:
All chemicals within the facility
B.B 3 Cleaning &
shall be fit for purpose, Chemical risk mitigation
disinfection.
Basic
4.12.3 labelled, stored and handled in placed alongside foreign

a way not to pose contamina- material risk mitigation.
tion control.
tion risks.
B.B 9 Storage and
transport.

Level
Measures shall be docu-
maintained in case of glass B.B 4.1 Are physical
breakage and/or brittle barriers or effective
materials. Such measures shall procedures in place to Detailed essential elements
include; identifying the scope reduce and avoid the risk related to breakages are now
Basic
4.12.4 of goods to be isolated, speci- of any potential physical, explicit in the requirement
fying authorised personnel, chemical or microbio- (e.g., isolation, cleaning,
cleaning and if necessary, logical contamination? release, etc.).
disinfection of the production
environment and releasing the B.B 4.2 Are working
production line for continued systems in place to reduce
production. the risk of any potential
physical, chemical or
Breakages of glass and brittle microbiological
material shall be recorded. Added: Exceptions shall be
Basic
4.12.5 contamination?
Exceptions shall be justified justified and documented.
and documented.
4.13 Pest monitoring and control
Pest monitoring and control
(from 4.13.1 to 4.13.5), with
B.B 2 Facility environment specific requirements,
requirements. including essential elements
Site premises and equipment
B.B 5 Pest control. (e.g., facility design; local
shall be designed, built and
Basic
4.13.1 B.B 8 Waste management legal requirements;

maintained to prevent pest
requirements. minimum elements to pest
infestation.
B.B 9 Storage and control measures; responsi-
transport. bilities; monitoring; contami-
nation prevention; infesta-
tion occurrences docu-
mented; etc.).

Pest control measures shall be
and maintained. They shall
comply with local legal
requirements and take a
minimum of the following into
account:
• factory environment
(potential and targeted
pests)
• type of raw material/
finished products
B.B 5.1 Is an effective pest Note: third party service
• site plan with area for
*4.13.2 control program in place? providers addressed in the
Basic
application (bait map)

(B) guidance, connected to 4.4
• constructional designs
B.B 5.2 Are the controls Purchasing requirements.
susceptible to pest activity,
appropriate in relation to
for example, ceilings,
the product, raw material
cellars, pipes, corners
and facility?
• identification of the baits
on site
B.B 5.3 Is the inspection
• responsibilities, in-house/
program undertaken by a
external
competent person at an
• agents used and instruc-
appropriate frequency
tions for use and safety
and are findings
• frequency of inspections
addressed?
• rented storage, if
applicable.
B.B 4 Product contamina- mentation addressed as
Intermediate
tion control. specific requirement at

4.13.2
Pest control measures shall be B.B 9 Storage and intermediate level.
(I)
risk-based and documented. transport.

intermediate level.
Pest control inspections and
resulting actions shall be
documented/recorded.
Implementation of actions
Basic
4.13.3
shall be monitored and
recorded. Any infestation shall
be documented and control
measures taken.

Level
Baits, traps and insect extermi-
nators shall be fully func-
tioning, sufficient in number,
Basic
4.13.4 designed for purpose, placed

in appropriate positions and
used in a way to avoid
contamination.
The effectiveness of the pest
control measures shall be
to ensure the essential imple-
4.13.5 monitored including data
Basic
mentation of consistent food

NEW analysis, to allow timely appro-
safety and quality manage-
priate actions. Records of this
ment practices.
monitoring shall be available.
4.14 Receipt and storage of goods
All incoming goods, including B.A 4.1 Is a documented
packaging materials and procedure in place to
Incoming goods control
labels, shall be checked for identify and manage all
4.14.1 specifically addressed as an
Basic
compliance with specifications non-conforming raw

(B) essential requirement
and a defined monitoring plan. materials, product inputs,
through a monitoring plan.
Records of those inspections semi-finished and finished
shall be available. products, processing
equipment and
packaging materials?
B.B 5.2 Are the controls

Intermediate

4.14.1 The monitoring plan of appropriate in relation to mentation addressed as a
(I) incoming goods shall be the product, raw material specific requirement at
 risk-based. and facility? intermediate level.
Inherent to B.A 1.8

Product release.

A process shall be imple- B.B 9.1 Are there adequate Detailed essential elements
mented and maintained to facilities for the storage of now explicit in the require-
ensure storage conditions of food and ingredients? ment (e.g., storage condi-
raw materials, semi- finished, tions corresponding to
finished products and B.B 9.2 Are the food product specifications, etc.).
Basic
4.14.2
packaging materials corre- storage facilities
spond to product specifica- constructed to effectively Note: third party service
tions and do not have any protect materials and providers addressed in the
negative impact on other finished product from guidance, connected to 4.4
products. contamination during Purchasing requirements.
storage?
Raw materials, packaging
materials, semi-processed and B.B 9.3 Is the food
finished products shall be
Basic
4.14.3 transport appropriate to

stored to minimise the minimize deterioration of
contamination risks or other food (e.g. by temperature
negative impacts. and humidity control).
B.A 1 Specifications
Adequate storage facilities Specifically addresses
including product release.
shall be available for the storage of working materials,
B.A 9 Training
Basic
4.14.4 management and storage of aids, and additives, incorpo-

requirements.
working materials, process rated as an essential
B.B.2 Facility environment.
aids, and additives. element.
B.B 3 Cleaning &
disinfection.
B.C 1 Preliminary tasks.

Level
4.15 Transport
Transport requirements
reviewed and reworded
The conditions inside the
(from 4.15.1 to 4.15.6) to be
vehicles, related to absence of,
distinct from storage
for example:
requirements. Requirements
• strange smells B.B 9.3 Is the food are addressed more specifi-
• high dust load transport appropriate to cally and include essential
• adverse humidity
Basic
4.15.1 minimize deterioration of elements.

• pests food (e.g. by temperature
• mould and humidity control). Most transport requirements
shall be checked before
are shifted to basic level
loading and documented to I.B 9.4 Is there a product requirements, as they convey
ensure compliance with the transport procedure and basic food safety and
defined conditions. is it effectively product quality
implemented? implementation.
Where goods are transported I.B 9.5 Is there a transport Note: third party service
at certain temperatures, the vehicle procedure and is it providers addressed in the
Basic
4.15.2 temperature inside the effectively implemented? guidance, connected to 4.4

vehicles shall be checked and
Purchasing requirements.
documented before loading. I.B 9.6 Are there docu-
Processes to prevent contami- mented maintenance and
nation during transport, hygiene procedures for
including loading and vehicles and equipment
unloading, shall be imple- used for loading and
Basic
4.15.3 mented and maintained. unloading? Are very

Different categories of goods effectively implemented?
(food / non-food) shall be
taken into consideration, if Partly addressed through:
applicable.
B.B.2 Facility environment.
Hygiene requirements for all B.B 4 Product contamina-
transport vehicles and tion control.
equipment used for loading/
Basic
4.15.4 unloading (e.g., hoses of silo

installations) shall be imple-
mented. Measures taken shall
be recorded.

The loading/unloading area
shall be appropriate for
intended use. It shall be
constructed in a way that:
• the risks of pest intake is
mitigated
• products are protected
from adverse weather
Basic
4.15.5
conditions
• accumulation of waste is
avoided
• condensation and growth
of mould are prevented
• cleaning and if necessary,
disinfection can be easily
undertaken.
I.B 9.4 Is there a product
transport procedure and
Where goods are transported
Intermediate
is it effectively
at certain temperatures, Specifically addresses
implemented?
4.15.6 maintaining the appropriate temperature control during
range of temperature during transportation.
I.B 9.5 Is there a transport
transport shall be ensured.
vehicle procedure and is it
effectively implemented?
4.16 Maintenance and repair
Requirement shifted to basic
All materials used for mainte- I.B 10.5 Are all materials level.
nance and repair shall be fit for used for maintenance and
Basic
4.16.1
intended use and shall not repair appropriate for Detailed essential elements
pose a contamination risk. their intended use? now explicit in the require-
ment (e.g., contamination).

Level
A maintenance plan shall be
now explicit in the require-
ment (e.g., production and
and maintained covering I.B 9.3 Are there docu-
storage premises; critical
production and storage mented maintenance and
equipment; assurance of
premises and all critical hygiene procedures for
Intermediate
food safety; product quality

equipment (including vehicles and equipment
and legality; responsibilities;
4.16.2 transport) to ensure food used for loading and
priorities and due dates;
safety, product quality and unloading? Are very
etc.).
legality. This applies both to effectively implemented?
internal maintenance activities
Note: third party service
and service providers. The plan I.B 10.1 Is a documented
providers addressed in the
shall include responsibilities, maintenance program
guidance, connected to 4.4
priorities and due dates. established?
Purchasing requirements.
Food safety, product quality I.B 10.2 Is an effective
Specifically addresses food
Intermediate
and legality shall be ensured maintenance program

during and after maintenance implemented?
4.16.3 assurance and essential
and repair work. Records of
implementation related to
maintenance and repair work I.B 10.3 Is a documented
the maintenance plan.
shall be kept. hygiene and clearance
procedure in place for all
Failures and malfunctions on
maintenance activities?
premises and of equipment
(including transport) that are Specifically addresses
Intermediate
I.B 10.4 Are effective

essential for food safety and failures and malfunctions
hygiene procedures
4.16.4 product quality, shall be management enabling
implemented for mainte-
identified, documented and prompt actions, as essential
nance activities?
reviewed to enable prompt part of a maintenance plan.
actions and to improve the
maintenance plan.

4.17 Equipment
located, designed,
constructed and main-
Equipment shall be located to tained to ensure product
allow effective cleaning,
Basic
4.17.1 safety, legality and

disinfection, inspection and quality?
maintenance operations.
surfaces and materials,
particularly those inEquipment requirements are
contact with food, easy to
addressed specifically in
maintain, clean and, their own chapter (not being
where appropriate, under constructional
disinfected? requirements and mainte-
nance), with detailed
B.B 2.5 Is the equipment essential elements explicit in
positioned to ensure that the requirement (e.g., allow
there is no compromise to effective cleaning, disinfec-
All product equipment shall be food safety, legality and tion, inspection, and mainte-
in a condition that does not quality from waste water nance; no risks to food safety
Basic
4.17.2
compromise food safety and or drainage? and product quality; etc.).
product quality.

tion control.
B.B.9 Storage and

transport requirements.
Equipment shall be suitably Requirement shifted to
designed and defined for intermediate level, specifi-
surfaces, and materials,
Intermediate
intended use. Before commis- cally addressing equipment

particularly those in
sioning new equipment, it design and commissioning
4.17.3 contact with food, easy to
shall be ensured that food checks to ensure food safety,
maintain, clean and,
safety, product quality, legality product quality, legality, and
where appropriate,
and customer requirements compliance with customer
disinfected?
are complied with. requirements.

Level
4.18 Traceability
A traceability process shall be
implemented and maintained
that enables the identification
Traceability addressed in
of product lots and their
more detail (from 4.18.1 to
relation to batches of raw
4.18.5), with specific require-
materials and food contact
ments, including essential
packaging materials and/or B.A 2.1 Is a documented
elements (e.g., labelling
materials carrying legal and/or traceability system in
when goods are directly
relevant food safety informa- place that meets regula-
packed to ensure clear
*4.18.1 tion. The traceability process tory and customers’
Basic
traceability; definition of
(B) shall incorporate all relevant requirements for every
shelf life based on original
records of: product?
lot; etc.).
• receipt
• processing at all steps B.A 2.2 Is the traceability
Packaging materials
• use of rework system, including work in
concerned in traceability
• work in progress progress, post-treatment
process clarified as food
• distribution. and rework, fully opera-
contact packaging materials.
Traceability shall be ensured tional and effective?
and recorded until delivery to
the customer. B.A 2.3 Are records
enabling product identifi-
cation available through
all production stages: Traceability processes
Intermediate
stock / inventory, work in addressed more comprehen-

4.18.1
The traceability system shall progress, post processing sively as a system alongside
(I)
be documented. and rework. Are records more comprehensive docu-

available from purchase mentation at intermediate
through production and level.
to immediate destination
for all raw materials and
Labelling/identification of packaging materials?
semi-finished or finished
product batches/lot shall be B.A 2.4 Are there clear
made at the time when the labelling procedures that
goods are directly packed to ensure continuous identi-
ensure clear traceability of fication of the product
goods. Where goods are through all stages of
Basic
4.18.2
labelled at a later time, the production and delivery?
temporarily stored goods shall
have a specific batch/lot
labelling. Shelf life (e.g., best
before date) of labelled goods
shall be defined using the
original production batch/lot.

The traceability system,
including mass balance, shall Essential elements explicit in
be tested at least once within the requirement (e.g.,
a 12-month period or complexity of the company’s
whenever significant changes product range; upstream
Intermediate
occur. The test samples shall and downstream traceability,

*4.18.3 verify the complexity of the etc.).
company´s product range. The
test records shall demonstrate I.A 2.5 Is the traceability Added:
upstream and downstream system tested at least • mass balance.
traceability (from delivered annually? Is the system • whenever significant
products to raw materials, and updated as necessary and changes occur.
vice versa). records maintained?
Test results, including the
timeframe for obtaining the Essential elements explicit in
Intermediate
information, shall be recorded the requirement (e.g.,

and where necessary improve- timeframe objectives
4.18.4
ments/actions shall be taken. according to both regulatory
Timeframe objectives shall be and customer requirements;
defined and comply with legal etc.).
and customer requirements.
I.A 2.6 If required by
If required by the customer, customer, are identified
identified representative samples representative
samples of the manufacturing for the manufacturing lot
Intermediate
lot or batch number shall be stored appropriately and

stored appropriately and kept kept until expiration of
4.18.5
until expiration of the “Use by” the “Use by” or “Best
or “Best before” date of the before date” of the
finished product and if finished product and if
necessary, for a determined necessary for a deter-
period beyond this date. mined period beyond this
date?

Level
4.19 Allergen risk mitigation
For all raw materials, the
company shall identify B.C 2.1 Is a documented
allergens requiring declara- program in place to
tions, including unintentional control allergens and
or technically unavoidable prevent cross-contamina-
cross- contaminations of tion of product through
legally declared allergens and all stages of production?
traces. This information shall Essential elements explicit in
be available and relevant to B.C 2.2 Were regulations the requirement (e.g., unin-
the country/ies of sale of the and appropriate customer tentional, or technically
Basic
4.19.1 finished products and shall be requirements addressed unavoidable cross- contami-
documented and maintained in the development of the nation; traces; countries of
for all raw materials. A continu- allergen control program? sale; lists considering blends
ously up-to-date listing of all and formulas, etc.).
raw materials containing B.C 2.3 Are potential
allergens used on the premises causes of cross contami-
shall be maintained. This shall nation identified and
also identify all blends and procedures established
formulas to which such raw for the handling of raw
materials containing allergens materials, intermediate
are added. and finished products to
Measures shall be docu- avoid cross
mented, implemented and contamination?
maintained from receipt to
dispatch, to ensure that B.C 2.4 Are procedures
potential cross contamination relating to the cleaning
of products by allergens is and sanitation of product
minimised. The potential contact surfaces in place
cross contamination risks shall and effective to remove
be considered in a minimum all potential allergens Essential elements explicit in
Basic
*4.19.2 of the following areas: from food contact the requirement (e.g., moni-
• processing surfaces? toring of measures, etc.).
• environment
• transport B.C 2.5 Is a clear labelling
• storage system in place ensuring
• raw materials continuous identification
• personnel (including of the product through all
contractors and visitors) stages of production and
Implemented measures shall delivery?
be monitored.

Finished products containing B.C 1.1 Has the business
allergens that require declara- identified and complied
tion shall be declared in with regulatory and
accordance with legal require- customer requirements
Essential elements explicit in
ments. Unintentional or related to the product
the requirement (e.g., unin-
technically unavoidable and product categories?
tentional, or technically
cross-contamination of legally
Basic
4.19.3 unavoidable cross-contami-

declared allergens and traces B.C 1.3 Is there a complete
nation; traces; cross-contam-
shall be labelled. The potential product description
ination with allergens from
cross-contamination with available of the product /
raw materials, etc.).
allergens from raw materials product category
processed in the company including all ingredients
shall also be taken into including raw materials,
account on the product label. packaging, finished
product and conditions
Identification of allergens for storage and
requiring declarations for all distribution?
raw materials, measures to
Intermediate
Risk-based implementation
ensure that potential cross Partly addressed through: addressed as a specific
4.19.4 contamination of products by
requirement at intermediate
allergens is minimised and B.A 1 Specifications and level.
labelling decisions of finish formulas.
products in regard to allergens B.B 4 Product contamina-
shall be risk-based. tion control.
4.20 Food fraud
A food fraud vulnerability
assessment, including assess-
ment criteria, shall be docu-
Intermediate
maintained. The scope of the Food fraud elements shifted

4.20.1 assessment shall cover all raw from specification require-
materials, ingredients, B.A 1.2 Are the available ments and guidance to
packaging materials and specifications compliant specific food fraud require-
outsourced processes, to with relevant safety, ments at intermediate level.
determine the risks of fraudu- legislative and customer
lent activity. requirements? Do they Essential food fraud require-
consider vulnerability to ments made more evident
A food fraud mitigation plan food fraud? (e.g., vulnerability assess-
shall be documented, implement, risks definition, mitiga-
Intermediate
mented and maintained, with tion plan, etc.).

4.20.2 reference to the vulnerability
assessment, and shall include
the testing and monitoring
methods.

Level
4.21 Food defence
The responsibilities for food
Intermediate
Responsibilities, knowledge,
defence shall be defined. The
I.C 4.1 Have the threats to and training now explicit in
4.21.1 responsible person(s) shall
the product as a result of the requirement as an
have the appropriate specific
intentional product essential element.
knowledge and training.
tampering or intentional
A food defence procedure and contamination been
plan shall be developed to assessed?
identify potential threats and
define food defence measures. I.C 4.2 Have those points
This shall include a minimum in the process which are
of: vulnerable to intentional
Intermediate
Specifically addresses
• legal and customer product tampering/
minimum essential elements
4.21.2 requirements intentional contamination
of food defense procedure
• identification of critical been identified and
and plan.
areas and/or practices and subjected to additional
policy of access by access control?
employees
• visitors and contractors I.C 4.3 Are measures in
• any other appropriate place to address what to
control measures. do with the product, if
prohibited access took
place and the product
may have been tampered
Intermediate
with or intentionally
Essential implementation of
The food defence plan shall be contaminated?
4.21.3 effectiveness testing made
tested for effectiveness.
into an explicit requirement.
Partially addressed in I.A 9
Training

Measurements, analyses,
5
improvements
5.1 Site factory inspections
Site and factory inspections
shall be planned and carried
out for certain topics, like for
example:
• constructional status of
production and storage
premises
• external areas
• product control during New requirement introduced
Intermediate
processing to ensure the essential imple-

5.1.1
• product protection mentation of consistent food
NEW
• hygiene during processing safety and quality manage-
and within the ment practices.
infrastructure
• foreign material hazards
• personnel hygiene.
The frequency of inspections

shall be determined based on
risks and on the history of
previous results.

Level
5.2 Process control
Process criteria, parame-
Intermediate
The criteria for process control ters and control is

5.2.1 inherent to manufac-
shall be defined.
turing operations, to IFS
product and process
approach, to any food
safety and quality
processes.
Inherent to different
Requirements explicitly
requirements in version 2
Process parameters (tempera- addressed once they are
such as:
ture, time, pressure, chemical essential to food safety and
Intermediate
properties, etc.) which are quality processes

I.A 10.1 Are detailed
essential to ensure food safety implementation.
5.2.2 procedures developed
and product quality shall be
and effectively imple-
monitored and recorded
mented for all processes
continuously and/or at appro-
and operations that affect
priate intervals.
food safety, quality and
legality?

Calibration, adjustment and
5.3 checking of measuring and
monitoring devices
Measuring and monitoring
Requirements aligned to the
devices required to ensure
needs of the respective level
compliance with food safety B.A 8.1 Are measuring and
and addressed objectively
and product quality require- monitoring devices
with more details, including
ments shall be identified and critical to food safety,
essential elements (e.g.,
Basic
5.3.1 recorded. Their calibration quality (including

measuring and monitoring
status shall be recorded. customer requirements)
devices identified and
Measuring and monitoring and regulatory require-
recorded; legally approved if
devices shall be legally ments reliable?
required by current relevant
approved if required by
legislation, etc.).
current relevant legislation.

I.A 8.2 Are measuring and
All measuring and monitoring
monitoring devices
devices shall be checked,
critical to food safety, Essential elements now
monitored, adjusted and
Intermediate
quality (including explicit in the requirement

calibrated at defined intervals
customer requirements) (e.g., at defined intervals;
5.3.2 in accordance with recognised
and legality identified, within relevant limits of the
standard/ methods and within
calibrated and traceable process parameter values,
relevant limits of the process
to recognised standards etc.).
parameter values. The results
and are they effectively
shall be documented.
controlled?
All measuring and monitoring
devices shall be used exclu-
I.A 8.3 Are actions taken Added: used exclusively for
sively for their defined
and recorded when their defined purpose.
purpose. Where the results of
measuring and moni-
measurements or the status of
toring devices are found Addresses needed actions
the device indicate a malfunc-
Intermediate
to be outside of specified more specifically (such as

tion, the device in question
limits? immediate actions, repair,
5.3.3 shall be immediately repaired
replacement, assessment of
or replaced. Where a malfunc-
Inherent to: impact on product and
tion has been identified, the
process, etc.) in terms of
impact on processes and
B.A 4 Control of non-con- results outside of specified
products shall be assessed to
forming product. limits or identified
identify whether non-con-
B.A 5 Corrective actions. malfunctions).
forming products have been
processed.
5.4 Quantity control monitoring
Compliance criteria to control
lot quantity shall be defined.
The frequency and method-
ology for quantity control shall
5.4.1 to convey essential implemen-
Basic
be implemented and main-

NEW tation to ensure consistent
tained to meet the legal
legal and product compliance.
requirements of the destina-
tion country/ies and customer
specifications.
Quantity control monitoring
shall be implemented and
recorded, according to a
sampling plan which ensures a New requirement introduced
5.4.2 proper representation of the to convey essential implemen-
Basic
NEW manufacturing lot. The results tation to ensure consistent

from the monitoring shall be legal and product compliance.
compliant with defined criteria
for all products ready to be
delivered.

Level
Product testing and
5.5
environment monitoring
Product analysis comprehen-
sively addressed as testing
Testing and monitoring plans
and monitoring plans.
for internal and external
analysis shall be implemented
Testing and monitoring
to ensure that product safety, B.A 12.1 Is a test plan
plans addressed in more
quality, safety, legality and available for internal and
detail (from 5.5.1 to 5.5.4),
specific customer require- external analysis to
into specific requirements,
ments are met. The plans shall ensure that all specified
cover a minimum of: product requirements are
5.5.1 (e.g., compliance with food
Basic
• raw materials met, including legal

(B) safety, product quality,
• semi-finished products (if requirements and
legality, and customer
applicable) customer specifications
requirements; test plan
• finished products throughout the whole
minimum coverage; results
• packaging materials shelf life? Are the test
comprehensive analysis,
• contact surfaces and results documented?
etc.).
environmental tests
All test results shall be
Essential contact surfaces
recorded.
and environmental tests
specified in the requirement.
I.A 12.2 Are analysis
Risk-based implementation
addressed as specific
ensure that all specified
Intermediate
requirement at intermediate
Testing and monitoring plans product requirements are
5.5.1 (I) level.
for internal and external met, including legal

analyses shall be risk-based. requirements and
Note: authenticity compliance
customer specifications
addressed thought the
throughout the whole
guidance.
shelf life?

Analyses, which are relevant
for food safety, shall preferably
be performed by laboratories
with appropriate accredited
programs/ methods (ISO/IEC I.A 12.2 Are analysis
17025). If the analyses are procedures in place to
Intermediate
performed internally or by a ensure that all specified

5.5.2 laboratory without the appro- product requirements are
priate accredited programs/ met, including legal
methods, the results shall be requirements and Requirements addressed
cross-checked on a regular customer specifications objectively in more details
basis with test results from throughout the whole and including essential
laboratories accredited to shelf life? elements (e.g. Laboratory
these programs/methods (ISO/ accreditation: analysis
IEC 17025). I.A 12.3 Are methods, performed internally; relia-
relevant for food safety, bility of the results; etc.).
Procedures shall be docu- used to provide valid
mented, implemented and results (e.g., by proce-
maintained to ensure the dures set forth in ISO
Intermediate
reliability of the results from 17025 and/or industry

5.5.3 internal analyses, based on recognised methods)?
officially recognised analysis
methods. This shall be demon-
strated by ring tests or other
proficiency tests.
B.A 12.1 Is a test plan
available for internal and
external analysis to
ensure that all specified
Results of analyses shall be
product requirements are
evaluated in a timely manner
met, including legal
by competent personnel.
requirements and Comprehensive and regular
Immediate corrections shall be
customer specifications assessment of analysis
implemented for any unsatis-
throughout the whole results addressed as specific
factory results. The analytical
shelf life? Are the test essential requirement with
Basic
5.5.4 results shall be comprehen-

results documented? focus on implementing
sively and regularly reviewed.
actions according to criti-
When unsatisfactory results
Inherent to: cality, improvement needs,
are identified, the impact on
etc.).
processes and products as well
B.A 1.1 and B.A 1.8
as the need for actions shall be
Specifications including
assessed.
product release.
B.A 4 Control of non-con-
forming product.
B.A 5 Corrective actions.

Level
5.6 Product release
A process for product release/ B.A 1.8 Is there a docu-
quarantine (blocking/hold) mented product release
shall be implemented and procedure in place? Does
maintained to ensure that only it effectively ensure that
raw materials, semi- finished, the final product (incl.
5.6.1 (e.g., quarantine, compliance
Basic
finished products and packaging and label)

(B) with food safety, product
packaging materials meets the specification,
quality, legality, and
complying with food safety, meaning internal require-
customer requirements, etc.).
product quality, legality and ments, customer specifi-
customer requirements are cation (incl. agreed
processed and dispatched. formulas) and legislation
of destination country?
Inherent to: More comprehensive docu-

Intermediate
A procedure for product
5.6.1 (I) B.A 1.1 Specifications intermediate level.
release/quarantine (blocking/
 including product release.
hold) shall be documented.
B.A 4 Control of non-con- Note: authenticity compliance
forming product. addressed in the guidance.
B.A 5 Corrective actions.

Management of complaints
5.7 from authorities and
customers
Management of complaints
addressed in more details
A process shall be imple- (from 5.7.1 to 5.7.4), with
mented and maintained for specific requirements,
the management of product including essential elements
complaints and of any written (e.g., actions or measures
5.7.1 notification from the when non-compliances are
Basic
(B) competent authorities – within identified).

the framework of official B.A 11.1 Is a documented
controls –, any ordering action complaint management Added: any written notifica-
or measure to be taken when program in place and tion from the competent
non-compliance is identified. effectively implemented? authorities – within the
framework of official
B.A 11.2 Are records of all controls.
customer and consumer
A procedure for management
Intermediate
complaints, investigations
of product complaints and of More comprehensive docu-
5.7.1 (I) and corrective actions
any written notification from mentation addressed at
 maintained?
the competent authorities intermediate level.
shall be documented.
Inherent to:
All complaints shall be
recorded, be readily available B.A 4 Control of non-con-
and assessed by competent forming product.
Basic
5.7.2 (e.g., readily available and

staff. Where it is justified, B.A 5.1, B.A.5.2 Corrective
assessed; immediate actions,
actions shall be taken actions.
etc.).
immediately. B.A 6.1 Management
responsibility (in terms of
Complaints shall be analysed
data analysis).
with a view to implementing Complaint data analysis now
Basic
5.7.3 actions to avoid the recurrence addressed as specific

of the deviations and or essential requirement with
non-conformities. focus on implementing
The results of complaint data actions and being addressed
analysis shall be made to relevant responsible
Basic
5.7.4 persons.
available to the relevant
responsible persons.

Level
Management of product
5.8 recalls, product withdrawals
and incidents
The company shall demon- B.A 3.1 Can the business

strate the ability to withdraw withdraw and recall
and recall affected products, affected product?
Basic
*5.8.1
contact relevant parties and
keep records of these B.A 3.2 Are records of
incidents. incidents maintained?
An effective procedure shall be

and maintained for the
management of recalls, with-
drawals, incidents and
potential emergency situa- I.A 3.3 Is a documented
tions with an impact on food incident management
safety, product quality, legality system in place that
and authenticity. It shall addresses incident
include a minimum of: reporting, product with- Requirement addressed in
• the assignment of drawal and product more comprehensive detail,
responsibilities recall? specifying impact on food
• the training of responsible safety, product quality,
persons I.A 3.4 Is an effective legality, and authenticity.
Intermediate
• the decision-making communication plan in

5.8.2 process place with a designated, Essential elements explicit in
• the nomination of a responsible person the requirement (e.g.,
person, authorised by the identified to provide minimum elements of
company and permanently information to customers, incident management such
available, to initiate the consumers, and regula- as responsibilities, training,
necessary process in a tory authorities? contact alert list, communi-
timely manner cation, etc.).
• an up/to/date alert contact I.A 3.6 Are all incidents
list including customer recorded and assessed to
information, sources of establish their severity
legal advice, contacts and consumer risk?
availability
• a communication plan
including customers,
authorities, and where
applicable, consumers.

The procedure shall be subject
to internal testing for recall/ Added: execution shall not
withdrawal, by covering the exceed 15 months.
I.A 3.5 Is the incident
Intermediate
end-to-end process. This

management system
activity shall be planned Essential elements explicit in
5.8.3 reviewed, tested and
within a 12 month period and the requirement (e.g.,
verified at least once a
its execution shall not exceed end-to-end process; consid-
year?
15 months. The outcome of eration for continuous
the test shall be reviewed for improvement, etc.).
continuous improvement.
Management of non-
5.9
conforming products
A process shall be imple-
mented and maintained for
the management of all
non-conforming raw materials,
semi-finished products,
Management of non-con-
finished products, processing
forming products addressed
equipment and packaging
in more detail (from 5.9.1 to
materials. This shall include a
5.9.3), into specific require-
minimum of:
5.9.1 ments, including essential
Basic
• defined responsibilities
(B) B.A 4.1 Is a documented elements (e.g., addresses
• isolation/quarantine
procedure in place to minimum elements to
processes
identify and manage all process implementation
• identification including
non-conforming raw such as responsibilities,
labelling
materials, product inputs, isolation, further usage, etc.).
• decision about the further
usage like release, rework/ semi-finished and finished
reprocessing, blocking, products, processing
quarantine, rejection/ equipment and
disposal. packaging materials?
A procedure for the manage-

ment of all non- conforming
raw materials, semi-finished
Intermediate
intermediate level.
products, finished products,
5.9.1 (I)
processing equipment and
 Added: documented risk
packaging material shall be
assessments (e.g., for
documented (including risk
decision making) when
assessments, when
applicable.
applicable).

Level
The process for the manage-

B.A 4.2 Is the control of
ment of non- conforming
non-conforming product
Basic
5.9.2 products shall be understood

managed by competent
and applied by all relevant
people?
employees.
Where non-conforming
Immediate actions
products are identified,
addressed as specific
immediate actions shall be
Inherent to B.A 5.1 and essential requirement
Basic
5.9.3 taken to ensure that food

B.A 5.2 Corrective actions. (precising promptness and
safety and product quality
criticality for food safety and
requirements are complied
product quality compliance).
with.
Management of deviations,
5.10 non-conformities, corrections
and corrective actions
B.A 5.1 Is a documented
corrective action
Management of deviations,
procedure in place to
non-conformities, correc-
analyse any complaints
tions, and corrective actions
and investigate non-con-
formities to prevent
(from 5.10.1 to 5.10.4), with
recurrence? Are responsi-
A process for the management specific requirements,
bilities and the timescales
of corrections and corrective including essential elements
for corrective action
actions shall be implemented (e.g., recording, analysis,
clearly defined? Is the
and maintained for the communication; etc).
documentation securely
recording, analysis and
stored, and easily
communication to the relevant Corrections and corrective
accessible?
persons of deviations, actions addressed specifi-
non-conformities and cally according to their
5.10.1 B.A 5.2 Are corrective
Basic
non-conforming products with specific application and

(B) actions (i.e. release,
the objective to close definitions.
rework, quarantine,
the non-compliances and
rejection/disposal) identi-
avoid recurrences by correc- Requirements aligned to IFS
fied and effectively
tions and/or corrective actions. wording (deviations,
implemented to eliminate
This shall include a root cause non-conformities, etc.).
the cause of a detected
analysis for at least the devia-
deviation or non-con-
tions and non- conformities Root cause analysis shifted
formity or other undesir-
related to safety and legality. into the requirement,
able situation?
addressing minimum expec-
tation (Added: at least the
Inherent to other require-
deviations and non-
ments such as:
conformities related to safety
and legality).
B.A 4 Control of non-con-
forming product.

Intermediate
The procedure for the

5.10.1 More comprehensive docu-
management of corrections
(I) mentation addressed at
and corrective actions shall be
 intermediate level.
documented.
Implementation of correc-
tions addressed as a specific
Where deviations and non- requirement (in order to be
conformities are identified, consistent with a default
Basic
5.10.2 B.A 11 Complaint

corrections shall be action plan approach and
handling.
implemented. the IFS wording in terms of
B.B 3 Cleaning &
corrective actions and
disinfection.
corrections).
Corrective actions shall be tion control.
clearly formulated, recorded B.B 5 Pest control.
and implemented as soon as Essential elements explicit in
possible to avoid the further And other related to the requirement (e.g., clearly
Basic
5.10.3 occurrence of deviations and intermediate level formulated, recorded, and

non-conformities. The respon- requirements. implemented as soon as
sibilities and the timescales for possible, etc.).
corrective actions shall be
defined.
The effectiveness of the Recorded assessment of
implemented corrections and effectiveness of correction
Basic
5.10.4 corrective actions shall be and corrective actions

assessed and the results of the addressed as specific
assessment documented. essential requirement.

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IFS Global Markets

APRIL 2023 ENGLISH

2 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

IFS Global Markets Food Comparison

Req. version 2 reference (relevant additional

B.A 1.5 Are changes to all

1.1.1 safety and quality manage-

B.A 13.2 Are changes of

1.1.2 priate resources to meet the

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 3

For the following specific

4 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 5

I.A 6.3 Are documented,

I.A 6.4 Are employees

ensure that all processes

I.A 10.2 Are procedures

lation, scientific and technical safety and quality manage-

6 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

engagement legal background.

are necessary for compliance the requirement to compre-

unambiguous and compre- clearly communicated to

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 7

2.1.2.1 is prohibited. If records are safety and quality system

2.1.2.2 minimum of one year after the retention which comply

information shall be securely safety and quality manage-

8 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

ples, good manufacturing Implied in requirements

materials, products or product ensure proper applicability

include trade and industry competent team?

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 9

processing methods, infra-

Assemble HACCP team: The

2.3.1.1 knowledge and expertise and explicit in the requirement

Those responsible for the

10 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

2.3.2.1 detailed and addressed in

2.3.3.1 the product by the end described and the target

the processes and sub-pro- produce the product

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 11

The documented flow diagram undertaken to define CCPs,

(e.g., at all operation stages

(B) controlled through effective level requirements (e.g., additionally convey

12 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

applied is a CCP in the HACCP as a CCP.

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 13

For each CCP, critical limits Detailed essential elements

Establish a monitoring system

charge of the monitoring of

14 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

forming products and

plan has been clarified and is

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 15

• sampling (e.g., verification results to

procedures established? HACCP documentation and

16 COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3

3.1.1 the required competence detailing elements of

tencies and job descriptions have been made explicit in

Also addressed in I.A 9

COMPARISON CHECKLISTS IFS GLOBAL MARKETS FOOD V2 - V3 17

(e.g., minimum personal

contractors and visitors Risk-based implementation